Cashews are an awesome and nutritious ingredient to add to any stir-fry. In this recipe, we have combined cashews with tofu and broccoli and added a delicious sweet-savoury sauce.
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Glaze
- 2 tbsp finely grated ginger
- 2 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp rice-wine vinegar
- 5 tbsp coconut sugar or maple syrup
- 2 cups liquid vegetable stock
- 2 tbsp cornflour
- ¼ tsp sesame oil (optional)
-
- 1 brown onion, sliced
- 1 cup raw cashews
- 1 head broccoli, broken into florets
- ½kg tofu, cut into 2cm x 2cm cubes
- 1 cup baby spinach leaves
- Salt & pepper, to taste
-
- 2 cups cooked basmati brown rice, to serve
Method
- To make the glaze, mix all ingredients in a bowl ready to add to the stir-fry.
- Heat a wok on a medium-high heat. Add the sliced onion and stir-fry for 2 mins until the onion is translucent.
- Add cashews, broccoli florets and tofu cubes and continue to stir-fry. Once the cashews have browned a little and the broccoli has cooked through, add the sauce ingredients and continue to stir-fry for 2-3 mins until the sauce has thickened. Add the spinach leaves, allow them to wilt with the heat and then serve. Season to taste.
- Serve with cooked brown rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
